1 cup chopped onion
2 cloves garlic, minced
2 Tbsp. vegetable oil
1 lb. chicken breasts, thinly sliced into bite-size pieces
4 cups chicken broth (or more, depending on how soupy you like it)
1 4 oz. can diced green chilies
1 15 oz. can fire-roasted diced tomatoes
1 tsp. lemon pepper
2 tsp. Worcestershire sauce
1 tsp. chili powder
1 tsp. cumin
½ tsp. Franks hot sauce
1 cup frozen corn kernels
1 cup black beans, drained and rinsed
2-4 Tbsp. flour
½ cup water
salt and pepper to taste
Condiments: tortilla chips, sour cream, shredded cheddar cheese, chopped cilantro (optional), additional hot sauce.
In a large saucepan, sauté onion and garlic in oil over medium heat until softened. Add chicken; sauté until no longer pink. Add chicken broth, green chilies, diced tomatoes, lemon pepper, Worcestershire sauce, chili powder, cumin, corn, black beans and hot sauce. Simmer for 20 minutes.
In a small bowl, combine flour with water. Add to soup, straining if lumpy. Bring the soup back to a boil and simmer for 5 minutes, until slightly thickened. Ladle into bowls and top with tortilla chips and condiments. Enjoy!
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